Remove husks and silks from corn. Cut corn from cob, scraping cob to remove pulp; set aside. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings. Crumble bacon and set aside. Saute corn in bacon drippings until golden brown. Add water to cover, salt, and pepper. Bring to a boil; reduce heat, cover and simmer 30 to 45 minutes. Stir in crumbled bacon.
Wash the husked corn.
Wrap one slice of bacon around each ear. It probably won't cover the entire ear, but be sure it goes from one end to the other. Sprinkle with chili powder to taste.
Wrap the corn and bacon and chili powder in heavy aluminum foil and place over medium coals, or medium flame on gas grill.
Cook approximately 20-25 minutes. Time will depend on the size of the ears of corn, and how fresh they are.
Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
Mash yolks and mayonnaise together with a fork; stir in SPAM(R) with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.
Cut kernels from ears of corn to measure 3 cups. Using
Cook the corn in boiling water for 35-45 mins. Preheat the oven to 400\u00b0F. Remove the corn from the pot and drain it well. Brush it with a little herb butter and wrap it with the bacon. Bake it in the oven for about 20 mins or cook it for about 10 mins under the broiler. Serve the corn hot, garnished with the remaining herb butter and sprinkled with parsley.
1-cup ramekins with butter. Dust with Parmesan.
Melt butter
Cook the corn ears, in their husks, either
irm.
Meanwhile, combine flour, corn and green onions. Whisk together
il the grate.
Place bacon in a skillet over medium
dium-low heat until the bacon is soft and much of
This takes a while to prepare as corn must be cleaned of husk and silk.
Then slice corn off the cob.
Cook 2 strips of bacon. retain 2 tablespoons of bacon grease, add corn and 1/2 cup of water, and 2 tablespoons of unsalted butter and cook till liquid is mostly gone.
Season with salt and pepper as desired.
Top with crumbled bacon and stir.
Can add onions or peppers to enhance flavors.
00b0C degree oven.
Saute bacon in a small frying pan
ubes; stir to coat. Sprinkle with 1 tablespoons of Hidden Valley
In large saucepan, using scissors, cut bacon into small pieces.
Cook until crisp.
Remove bacon from pan; drain all but 3 tablespoons grease from pan.
Add onion and saute in bacon grease until tender and brown.
Add remaining ingredients.
Reduce heat and simmer until potatoes are tender.
Serve with bacon sprinkled over soup.
casserole dish.
Cook bacon in large skillet over medium
Slice corn off of cob and scrape cob to release the milk.
Set aside.
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Crumble and set aside.
Retain 2 tablespoons of the bacon grease in the pan and fry pepper until just softened.
Add the corn and cook until tender.
Stir in the crumbled bacon and cook 1 minute more.
Serves 6.
Melt butter in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add creamed corn and whole kernel corn with liquid. Cook, stirring occasionally, until bubbling, about 5 minutes. Add Cotija cheese; stir constantly until melted. Add cilantro, bacon, and chili powder. Reduce heat to medium-low; simmer until flavors are blended, about 30 minutes.
Cut corn from cob. Set aside. Cook bacon in heavy skillet until crisp. Save 1 tablespoon drippings in skillet. Crumble bacon and set aside. Add thin sliced onion to drippings in skillet. Cook over medium heat, stirring often, for 15 minutes or until onion is caramel colored. Add corn and cook for 8 minutes, stirring often. Stir in molasses, salt and pepper. Sprinkle with crumbled bacon.
Cut kernels from ears of corn to measure 3 cups. Scrape milk and remaing pulp from ears.
Place 1-1/2 kernels, milk, cornstarch, sugar, salt and black pepper in food processor and process until smooth.
Cook bacon in non-stick skillet until crisp. Remove bacon from pan and reserve 1 tsp drippings. Crumble bacon. Add leek to the pan and cook for 2 minutes stirring constantly.
Add pureed corn mixture remaining corn and corn milk to pan. Bring to a boil and reduce heat. Simmer until slightly thickened.
ogether 3/4 cup flour with salt, pepper, garlic and paprika